Campfire Recipes for Veggie Lovers

May 5, 2013

While many camping recipes feature meat — appealing to the carnivorous types — there are a whole bunch of great options for veggie lovers too. Mix in these side dishes from our friends at Weber Grills, Coleman and Pinterest to complement your meaty main dish for a tasty, balanced meal.

Remove as much of the outer papery skin as possible from the garlic heads. Using a sharp knife, slice off the top quarter of the heads to expose the pulp. Drizzle 1 tablespoon of the olive oil over each head, then wrap each separately in aluminum foil. Place on the cooking grate directly over medium heat and cook until the pulp is golden brown and tender, 35 to 40 minutes. Remove from the cooking grate and allow to cool. (The garlic can be grilled up to a day in advance.) Unwrap the bulbs and carefully squeeze the pulp into a food processor or blender, discarding the skins. Add the remaining 1 cup olive oil, the balsamic vinegar, red wine vinegar, salt, and pepper. Process until smooth. Transfer the marinade to a bowl (or lock-top plastic bag) large enough to hold the vegetables.

Cut the bell peppers in half lengthwise. Remove the stems, core, and seeds and flatten the peppers with the palm of your hand. Trim the stem ends from the pattypan squashes, eggplant, zucchini, and asparagus. Cut the ear of corn in half crosswise. Cut the Belgian endive in half lengthwise. Trim the tough stems from the shiitake mushrooms. Cut the baby bok choy in half lengthwise. Core the plum tomatoes. Place all of the vegetables in the bowl (or bag) with the marinade. Toss to coat thoroughly. Allow to marinate in the refrigerator for at least 1 hour or as long as 4 hours.

1. Fill a large saucepan with water to within a few inches of the top. Add 2 teaspoons of the salt to the water and bring to a boil over high heat. Add the carrots to the boiling water and cook until tender but still crisp, 4 to 6 minutes. Remove from the saucepan and plunge into an ice bath to cool them rapidly. Then remove the carrots from the ice bath and drain.

2. Prepare the grill for direct cooking over medium heat.

3. In a large bowl combine the melted butter, honey, orange zest, vinegar, and the remaining ¼ teaspoon of salt. Add the carrots to the bowl and toss to coat them evenly.

4. Brush the cooking grates clean. Remove the carrots from the bowl and let the excess butter mixture drip back into the bowl. Set the bowl aside. Grill the carrots over direct medium heat, with the lid closed as much as possible, until lightly caramelized, 4 to 6 minutes, turning occasionally. Place the carrots back into bowl with the remaining butter mixture. Toss to coat thoroughly. Garnish with the parsley and serve warm.

Preheat camping stove. Place vegetable oil and Ranch dressing mix in a cast iron skillet and place skillet over medium heat. Mix well and add sliced carrots. Cook carrots for 4 to 5 minutes, until tender but crisp.

Add squash and zucchini and cook for an additional 4 to 5 minutes, until vegetables are tender. Remove vegetables from skillet with a slotted spoon.

The Coleman Company, Inc. has not tested these recipes and is not responsible for the outcome of any recipe you try from our application. You may not achieve the results desired due to variations in ingredients, cooking temperatures, cooking times, errors, omissions, or individual cooking abilities. Always use proper food safety precautions when preparing, storing, and transporting food.

Going through my trip photos from last week. It was super cold while camping and we were the only ones in a tent, but it was a great experience! #koacamping

motives_by_stacyMay 29, 2015

#koa #pigeonforgekoa #happycampers

pigeonforgekoaMay 28, 2015

Our last night here at #CampKOA the kids are making it count! #trekarooing

melswigartMay 28, 2015

Let’s go camping! Get outdoors this weekend and join us for tons of camping fun. #koacamping #toronto #cookstown

torontonorthkoaMay 28, 2015

Look at all the activities for kids. || San Diego Metro KOA
Thanks, @kristenhowerton.
Repost By @kristenhowerton: “Blown away by our first day at #KOAcamping. A rock climbing, tie-dying, hoop-shooting, foam playing, laser tagging family day of fun. Now

trekarooMay 27, 2015

Just had a wonderful time with our close friends from Brevard county out here in Limon, CO! We had an amazing dinner, grilled chicken and veggies with amish potatoesalad and slaw! Oh and I can’t forget the grilled peaches! It again poured all night on ou